Fish curry with coconut turmeric
Ingredients
- 350 g firm white fish, such as whiting, pollock, or monkfish
- optional: 4 king prawns, skin on
- 2-3 tbsp neutral oil, like groundnut or sunflower
- 1/2 tsp black mustard seeds
- about 15 fresh curry leaves
- 1 onion or 2 shallots, finely chopped
- 1 thumb-size piece of fresh ginger, peeled
- Optional: 2 knobbly little pieces fresh turmeric, peeled
- 3 garlic cloves, peeled
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp tomato paste or 1 fresh tomato, finely chopped
- 300 ml coconut milk
- 1 good handful of greens, such as spinach or Swiss chard
- Optional: 1 lime
- Fresh coriander leaves, to serve
- Rice, to serve
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